Peel the pomegranates and make sure that the seeds have none of the bitter white skin attached to them.

Place the seeds in the blender, and run the blender for about 1 minute or until the seeds have been pureed into juice. Make sure you do not over blend the seeds because the hard pips will become difficult to separate from the juice.

Run the pomegranate juice through a sieve, stirring it with a spoon to ensure that all the juice drains through. Discard the pulp.

Rinse and dry the sieve and run the juice through it again to ensure that no bitter pieces of the pips are left in it.

Pour the juice into a pot and add the lemon wedge. Simmer on very low heat. If you would like to have a sweeter tasting molasses, add the sugar at this point making sure it completely dissolves. I personally prefer my molasses to be tangy and sour, so I do not add any sugar to it.

Continue to simmer the juice (about one hour), stirring it with the wooden spoon to ensure that none of it caramelizes and sticks to the edges of the pot.

Once the juice thickens has a more syrupy consistency, it will be ready. The juice should be reduced to about 2 cups.

Turn off the heat, and pour the molasses through a sieve and into a heatproof container. Let cool for a few minutes.

Pour the molasses into the sterilized bottle/ jar using a funnel. Leave the bottle/ jar uncovered until the molasses completely cools.

Once cool, pour the olive oil into the bottle/ jar to seal the molasses and to ensure that no bacteria/ fungus buds on the surface. Seal with the designated cap and store in the fridge. The molasses should keep for about 3 weeks to 1 month.

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